Raspberry Cheesecake Sourdough Focaccia (Printable)

A unique fusion of airy sourdough focaccia, creamy cheesecake swirls, and vibrant raspberries—perfect for brunch or dessert.

# What You Need:

→ Sourdough Focaccia

01 - 3 1/4 cups bread flour
02 - 1/2 cup active sourdough starter (100% hydration)
03 - 1 1/3 cups lukewarm water
04 - 2 teaspoons fine sea salt
05 - 2 tablespoons olive oil, plus more for greasing

→ Cheesecake Swirl

06 - 7 ounces cream cheese, softened
07 - 1/4 cup granulated sugar
08 - 1 large egg yolk
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon

→ Raspberry Topping

11 - 1 1/2 cups fresh raspberries
12 - 2 tablespoons granulated sugar
13 - 1 tablespoon lemon juice

# How To Make It:

01 - Combine bread flour, sourdough starter, water, and salt in a large bowl. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
02 - Perform 2 to 3 sets of stretch and folds over the next 1.5 hours, allowing the dough to rest for 30 minutes between each set. After the final fold, cover and refrigerate the dough overnight for 8 to 12 hours.
03 - Generously oil a 9x13-inch baking pan. Transfer the chilled dough to the pan, gently stretching it to fit. Cover and let rise at room temperature for 2 to 3 hours until very puffy.
04 - Beat cream cheese, sugar, egg yolk, vanilla extract, and lemon zest in a medium bowl until smooth and creamy. Set aside until ready to use.
05 - Toss fresh raspberries with granulated sugar and lemon juice in a small bowl. Set aside to allow the berries to release their juices.
06 - Preheat oven to 425°F.
07 - Dimple the risen focaccia dough with oiled fingers. Dollop the cheesecake mixture evenly across the surface, then gently swirl with a knife or spatula. Scatter the sugared raspberries and their juices over the dough.
08 - Drizzle additional olive oil over the surface. Bake for 25 to 30 minutes until golden brown, set in the center, and the edges are crisp.
09 - Allow the focaccia to cool for at least 30 minutes before slicing. Serve warm or at room temperature for the best texture and flavor.

# Expert Suggestions:

01 -
  • The sourdough gives you that perfect crispy, chewy focaccia bottom while the cheesecake swirl stays creamy and lush
  • It looks like you took all day but the overnight rise does most of the heavy lifting for you
  • Raspberries cut through the richness so every bite balances sweet, tangy, and savory
02 -
  • Cold dough is infinitely easier to handle than room temperature, so do not skip that overnight refrigeration step
  • Press those dimples deeply before adding toppings or the cheesecake will slide right off during baking
  • Wait the full 30 minutes before cutting or the cheesecake swirl will not hold its shape
03 -
  • Use a pan with light-colored metal for the best browning—dark pans can make the bottom too crisp
  • If your raspberries are very tart, taste them first and adjust the sugar accordingly

Go Back